Serve the steak with polenta or Creamy Spinach Mashed Potatoes, to soak up the spicy chipotle sauce.
Oxmoor House SEPTEMBER 2006
1. Combine first 5 ingredients in a small bowl; rub evenly over steak.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add steak; cook 3 to 4 minutes on each side or until desired degree of doneness. Remove steak from pan, and keep warm.
3. Combine 3/4 cup broth and next 3 ingredients; add to pan, and cook 4 minutes, scraping pan to loosen browned bits.
4. Combine flour and remaining 1/4 cup broth, stirring with a whisk. Add to pan; cook 1 minute or until slightly thickened. Remove from heat. Cut steak diagonally across grain into thin slices. Serve with chipotle sauce.
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